This appetizer brings together buttery salmon, crispy rendered skin, and a bold wasabi mayonnaise for a fusion-style dish that’s punchy, rich, and perfect for small bites or sharing. The key is mastering crispy salmon skin—pan-seared to perfection and served either whole or cut into poppable cubes.
Pat salmon skin very dry with paper towels.
Slice into 1.5-inch cubes or leave as one large fillet if preferred.
Season both sides with salt and pepper.
Heat oil in a nonstick or stainless-steel skillet over medium-high heat.
Place salmon skin-side down, pressing gently for the first 20 seconds to prevent curling.
Cook without moving for 5–6 minutes, until skin is golden and crisp.
Flip and cook the flesh side for 2–3 minutes, depending on doneness preference.
Transfer to a plate and let rest.
In a small bowl, mix mayo, wasabi paste, vinegar, and soy sauce (if using).
Taste and adjust heat or acidity as needed. Chill until ready to serve.
Arrange salmon skin-side up for presentation.
Sprinkle with sesame seeds and chopped chives.
Serve with a dollop or side dish of wasabi mayo and lemon wedges.
Excellent as a finger food, tapas, or alongside sushi rice
Pairs well with a chilled sake, crisp white wine, or Japanese beer
To get extra crispy skin, lightly score it with a knife before searing.
Swap wasabi for horseradish or sriracha if you prefer a different kind of heat.
Turn this into a main by serving the salmon over rice bowls or soba noodles with the mayo drizzled on top.
4 servings